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Monday, August 22, 2016

Recently we were invited to try Brotzeit's TOMAHAWK Pre Launch Dinner at their Lakeside Joondalup outlet. On arrival, we were greeted with the amazing styled and décor table setting by Lustere Living and the personalised menu and name plate by Mrs Lustere Living.

The evening started of a delicious platter of German brezn and bread basket serves with tasty salmon spread and Obatzda (cream cheese spread) for entrée - all were house-made at Brotzeit.

We were also given a choice House Red Wine or House White Wine with our meals,complimentary of Brotzeit.

The verdict, as demonstrated by @PerthFoodieNicki (below) clearly showed how amazing and tasty the rib was...

and as commented by hubby on the night: "A good hearty meal, I'd recommend it for two to four people to share. As well as the juicy medium rare rib eye, you also get get the crispy, biltong like parts off the bone. Good value for $79 a plate including side dishes".For dessert, we got to enjoy a slice of German's Black Forest cake which came in a nice spongy texture with cherry, cream and chocolate.

The Tomahawk will be launched on Wednesday 24th August - Make sure you call up for a booking a few days ahead and mention that you want to order the Tomahawk for the night.Overall a tasty dining experience and guess what?! Hubby and #iSurvivedtheTomahawk and we're so proud of it! The steak itself was honestly one of the best I ever tasted!Disclaimer: Nini Foodielicious would like to thank Brotzeit for the complimentary meal at their restaurant. While the meal was sponsored; all opinions on this post are Nini Foodielicious' own.

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“Do we really want to travel in hermetically sealed popemobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.” ―Anthony Bourdain,Kitchen Confidential: Adventures in the Culinary Underbelly